The real parmesan, a classic Italian hard cheese, matured for 2-3 years for a great depth of flavour. Among many criteria, in order to qualify as Parmesan it must not undergo any heat treatment and the cows must be fed on fodder from the designated area. Not only for grating onto pasta and risotto. It is also superb flaked onto salads. Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.